Strawberry-Rhubarb Mini Pies

Treat your family with these strawberry-rhubarb mini pies made using Pillsbury® pie crusts - a delicious dessert....MORE+LESS-

Ingredients

2

cups frozen strawberries, thawed, drained, juice reserved

1

cup sugar

2

tablespoons cornstarch

3

cups frozen chopped rhubarb, partially thawed

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

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1

Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup of the sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.

2

Remove pie crusts from pouches; unroll on work surface. Cut three 3 1/2-inch rounds and three 4 3/4-inch rounds from each crust. Firmly press each 4 3/4-inch round in bottom and up side of each of 6 ungreased 6-oz custard cups. Divide strawberry-rhubarb mixture evenly among custard cups.

3

Place one 3 1/2-inch round over filling on each. Seal crusts with crimp. Cut slits on top of each. Sprinkle with remaining sugar, dividing evenly among pies. Place custard cups in 15x10x1-inch pan.

4

Bake 32 to 36 minutes or until golden brown. Serve warm.

Expert Tips

If desired, replace the strawberry-rhubarb filling with 1 can (21 oz) of your favorite pie filling--cherry, blueberry or apple.